One-Pan Sriracha Chicken and Veggies
Description
Chicken thighs are piled on top of fresh veggies and potatoes and glazed with Sriracha sauce and brown sugar in this sweet and spicy one-pan recipe.
Ingredients
•
4 skin-on chicken thighs
•
salt and ground black pepper to taste
•
1/4 cup butter, divided
•
1/2 red onion, sliced
•
8 cloves garlic, minced
•
4 baby red potatoes, quartered
•
1 red bell pepper, diced
•
1/3 cup sriracha sauce
•
1/3 cup brown sugar
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Season chicken thighs with salt and black pepper.
3
Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Add thighs, skin-sides down; cook until browned, about 3 minutes. Flip; cook until second sides browned, 3 to 4 minutes more. Transfer thighs to a plate; set aside. Drain excess grease from skillet if desired.
4
Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and bell pepper; cook until tender, 5 to 10 minutes. Place thighs on top.
5
Combine Sriracha sauce and brown sugar in a bowl; pour over thighs.
6
Bake in the preheated oven until an instant-read thermometer inserted into thighs reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.